Mushroom Stroganoff

8  ounces		wide egg noodles
3  tablespoons		butter, divided
1  cup		small white onion, thinly sliced
4		cloves garlic,s minced
1  lb.		baby bella mushrooms
1/2  cup		dry white wine
1-1/2  cups		vegetable stock
1  tablespoon		Worcestershire sauce (here is a vegetarian brand)
3-1/2  tablespoons		flour
1/4  teaspoon		small sprigs of fresh thyme
1/2  cup		plain Greek yogurt or light sour cream
1  pinch		Kosher salt and freshly cracked black pepper
1  cup		optional toppings: freshly grated Parmesan cheese, chopped fresh parsley, extra black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Mushroom Stroganoff ingredients. The serving size for any ingredient in Mushroom Stroganoff may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)

Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.

Serve immediately over the egg noodles, garnished with your desired toppings.